• 2kg cherries, pitted, ½ roughly chopped, ½ halved
  • 1.2kg jam or preserving sugar (with added pectin)
  • 2 lemons, juiced


  • STEP 1

    Put two saucers in the freezer for testing the jam later on. Tip the cherries, sugar and lemon juice into a large, heavy-based saucepan and simmer uncovered over a medium-high heat for 35-50 mins, stirring frequently until thick and glossy.

  • STEP 2

    After 35 mins, spoon a little of the jam onto one of the chilled saucers. Leave for 1 min, press a fingertip into the jam. If it starts the wrinkle, it’s ready. If it slides away, continue to boil the jam for 10 mins, then test again on the other saucer.

  • STEP 3

    Spoon the jam into sterilised jars and seal. Will keep for six months unopened (when stored in a dark, cool place), or opened in the fridge for three months.

Goes well with


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